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Vegan panettone

Vegan panettone

hi everyone,

i'm new to the group...

am a fairly experienced vegan cook, but baking is a new arena for me.

i live in italy and no christmas would be complete without Panettone....for a vegan (no animal products of any kind) this is utterly unthinkable....rich sweet bread made with butter and lots of eggs makes vegan long for those traditional treats without the suffering.

well, i've been tweaking with the recipe that gets pretty close to the real thing (see the photo of the second proofing). i use a half/half blend of 0 flour and manitoba (you call it canadian flour in the USA?), tumeric for color, raw cane sugar (also maple syrup for those who dont want sugar), vegan butter and soy milk. lemon/organge grated peels. i dont use lievito madre (dont have time to feed it every 4 hours) but use a fresh cube of yeast..

so far the results are good...EXCEPT i'm in a dilemma..

first try i used more all purpose and less manitoba, it came out almost cakey, but rose beautifully.

second try i used equal amounts of both flours, the dough is a bit drier, the consistence is more bready which is desirable, but after 48 hours of rising, it didn't make it over the waxed paper container lip. (the photo you see is from the first attempt). first proofing i put it near the heater, well sealed so doesnt dry out. but second proofing they sit in their waxed paper molds and on a tray in the oven (unheated)...they do rise, but at the pace of a turtle on vacation.

so all you experienced bakers our there, what can i do to make the dough rise faster? should i make the second dough a bit wetter? should i expose the second proofing to some heat? i'm afrraid the bubbles would burst if i move it from the heat source to the oven..they collapsed on me once.

need to make a whole bunch this weekend.....any help/tip/advice is appreciated!

I'm not an expert but will try and help out. I think you haven't had any other replies (yet anyway) because you've headed your post "vegan", which most bakers on this site won't be interested in. Maybe next time don't mention the vegan aspect in the header because it shouldn't really make any difference to the rise anyway.

You say the second dough is drier - is this what you want? Different flours absorb different amounts of liquid, which explains why the second dough is drier. Adding a little more water to the second dough to get the same texture as the first dough might help the rise, but it certainly won't do any harm.

Warmth is definitely the way to proof faster so I'd move the dough to the heater for the 2nd rise since it's worked well before. Watch the dough carefully and don't let it over-proof - this is why your dough collapsed once.

The other way to get dough to rise faster is to add a little more yeast.

I'd be very interested if you'd post your recipe when you've perfected it.

Yeast water (site search) can give some nice soft moist crumb textures, perhaps if made from oranges or kumquats some delicate aromas and tenderness might be achieved. You also may get some added dough colour this way. It may take a week to develop on its own, maybe you can jump start using a pinch of yeast.

The use of cooked or baked squash or yams in your recipe might also be worth investigating.

thank you for your advice....today is the big day and i will add a bit more soy milk and give it the low steady heat it needs for both risings...i heard also that right before it goes into baking, the oven is turned on at around 100...then 150 to encourage the dough to go the extra mile....am praying now.

i will for sure publish the recipe once i have it perfected....meanwhile, there is a pretty good version that my friend Bettina did....

Happy holidays everyone!!! 2014 i want to learn about lievito madre (dough starter)..so much to learn..

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